This dish is not a meal in itself, although it will suffice if you’re not very hungry and you’d like a little snack. It’s also makes for a very pleasant side dish.
You will need:
- an aubergine chopped in bite-size pieces
- bread croutons or bread crumbs
- sunflower seeds
- olive oil
Place the aubergines, bread croutons and olive oil in a large pan and mix well so that the aubergine pieces have absorbed the olive oil. I used about 3 tablespoons of oil for better flavour.
It’s obviously really important to use a good quality olive oil – you’ll find that a good extra virgin olive oil is slightly green in colour. Watch out for the companies who cheat by placing it in a tinted bottle so that it looks greener!
Place on medium heat, stirring every few minutes so that your mixture cooks evenly. Add some paprika when the aubergines have started to soften. Keep stirring and add the sunflower seeds when you think the aubergine is almost done. You’ll know this by tasting it when it starts to brown. The seeds will give your mixture a nutty flavour. I’m thinking that good alternatives could be pine nuts or cashews. The bread croutons will remain crunchy and give it some bite.
Your result is a mixture that can be used either on pasta, in a lasagna (that’ll be another post!) or as a side dish. It would also go well with sour cream for a great contrast. (You’ll find out soon enough what the bowl on the left side of the picture contains..)